These bacon brie breakfast sandwiches are an upgraded tip-of-the-hat to those ones handed off at a drive-through window. Borrowing a technique I learned from the blog Sweet Peas and Saffron, you bake whisked eggs in the oven (along with the bacon) which you then cut into to circles. It makes it so easy to make four sandwiches at the same time that you can serve right away or wrap up and keep on hand for an easy grab and go breakfast. And, as it is the way with a lot of things, feel free to customize these sandwiches to your taste, but I find the combo of salty and crispy bacon with the creamy melted brie cheese a decadent one.
- 6 eggs
- 1/4 teaspoon kosher salt
- 1 tablespoon sliced fresh chives (see note)
- 1/4 cup whole milk (see note)
- 4 slices thick-cut bacon
- 4 ounces sliced Brie cheese
- 4 English muffins, toasted (see note)
- Preheat oven to 375°F. Spray an 8×8-inch baking pan with cooking spray. Place a baking rack on a sheet pan.
- In a medium-sized bowl, whisk the eggs, milk, salt and chives until well combined. Pour the eggs into the prepared baking pan.
- Place the bacon slices on the baking rack on the sheet pan. Place both the eggs and bacon in the oven. Bake the eggs for 20 minutes or until they are cooked through. Remove the pan from the oven and set them aside to cool while the bacon cooks another five minutes, or until it’s crispy
- Using a glass approximately the same diameter as the English muffins, cut out four circles. Place each on one slice of English muffin. You will have some extra egg from the edges which I happily snacked on while assembling the sandwiches. You can also cut the eggs into squares. Top with the bacon (I break my pieces in half) and the cheese.
- Turn the oven to broil. Place the sandwiches on a sheet pan (leave the tops off) and broil them until the cheese melts. Keep an eye on them as it will only take a couple of minutes and you don’t want them to burn. Top the sandwiches with the other English muffin halves.
- Serve the sandwiches or cool them and wrap them in plastic wrap and to keep in the fridge for up to four days. Reheat for 30 seconds or so in the microwave.
- I love the combination of fresh chives and eggs, but you can also use fresh parsley, basil, or thyme. Use what you got!
- I’m partial to whole milk these days, but feel free to use 2% if that’s what you have on hand. Or, if you’re feeling decadent, substitute heavy cream.
- And if you’re feeling extra decadent, slather the toasted English muffins with butter while they’re hot before assembling the sandwiches.
- Serving Size: 1 sandwich
- Calories: 462
- Sugar: 1.5g
- Fat: 27.6g
- Carbohydrates: 28g
- Fiber: 1.6g
- Protein: 23.7g
Keywords: easy breakfast sandwiches, bacon breakfast sandwiches